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Braised Veal
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
653Calories
88 gProtein
0 gCarbs
31 gFat
Full nutrition (28 nutrients)
Calories653 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol372 mg
Sodium372 mg
Potassium1429 mg
Calcium68 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus921 mg
Zinc14 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate59 mcg
Water330 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 34. The excerpt below is the record exactly as published.
Braised Veal Use rule for Braised Beef, substituting six pounds of the shoulder of veal
Cook this with the app: pantry check, scaling, and the assistant.